Saturday, April 13, 2013

Chocolate Croissants

Chocolate Croissants

2 sheets of Pepperidge Farm Puff Pastry (1 package)
6 ounces of semi-sweet baking chocolate, chopped
1 tablespoon of butter, softened
1 egg

Preheat the oven to 400 degrees. Let the Puff Pastry thaw for 20 minutes before you unfold it.

Fold out the puff pastry sheets, then cut them into three equal pieces. You can easily do this by cutting down the perforated fold marks.

Brush the pieces with softened butter. Place 1/2 ounce of chocolate at the end of each piece, then roll once. Add another 1/2 ounce of chocolate on the pastry, then roll again.

In a small bowl, beat an egg to create an egg wash. Brush the end of the pastry with the egg wash to help seal, then finish rolling. Brush the outside of the pastry with the egg wash. Place on parchment lined baking sheet. Bake for 18-20 minutes until puffed and brown. Drizzle with more chocolate on top if desired.

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